C265-QC

Order between February 22 and March 29, 2019

Ordering Made Easy

1. select your Wines

Let yourself be inspired by our detailed descriptions or use your personal wine profile to find out which wines best suit your palate. Our custom chart also features a variety of symbols (explained below) that can guide your selection.

Legend

Grape variety Red White

Rosé

Sparkling

Bottle size

Number of bottles in case

Aroma

Taste

Serving temperature

Ideal with Evolution

Drink this year

Will develop, drink within 2 years

Meant for cellaring

Concentration

Light

Medium

Great

Oak Light

Medium

Heavy

Limited quantities

Limited

Very limited

Extremely limited

Less than 100 cases available

Members’ Choice

Most ordered by Opimian members

Opimian Suggests Starting a cellar

Medal Winner

Discovery

Opimian Discovery 2018

C256

Select Plus

Opimian Select Plus 2018

C256

M—Degree of Maturity (1-10)

M1 = lay down

M10 = fully mature

d—Degree of Drinkability (1-10)

D1 = needs time

D10 = ready to drink

Still unsure which wines to order? Opimian’s Wine Concierge is always available to help you make an informed choice. Contact our Wine Concierge at 1-800-361-9421 or by email at Concierge@Opimian.ca.

2. Place your Order

There are five ways to order

• Online: Go to Opimian.ca, sign in and select Order Now

• Email MemberService@Opimian.ca with your selection.

• Call 1-800-361-9421

• Fax your order to 514-481-9699

• Mail your order*

3. let Us handle the Rest

The wines featured on this Cellar Offering are still at the producers’ wineries when you order them so it is normal that the process takes a bit of time and effort on our side.

Release dates are dependent upon actual arrival dates, distance from port of entry to liquor board and processing time required by each liquor board. For this Cellar Offering, the expected release date is end of august 2019

Once the wine arrives at your local liquor store or distribution centre, you will receive a Pick Up Notice with the specified date (the Release Date) and your pick up location. You can follow the status of your shipment at all times at Opimian.ca.

conditions of Purchase

• Accepted payment methods: Credit Card (Visa, MasterCard, American Express) or cheque payable to Opimian.

• Prices include all applicable federal and provincial mark ups and taxes.

• A valid membership card is required to order and pick up.

• Bottle prices are for reference only. All orders are by the case, with no minimum required.

• Last day to order from this Cellar Offering: March 29, 2019 Important: no orders will be processed after this deadline.

* Deadline for mailing orders: March 19, 2019. Please allow 10 days for delivery by Canada Post.

Notes (as required by the SaQ’s operating procedures)

• A member ordering from this Cellar Offering requests that Opimian acts as the member’s agent in ordering the wines from the Société des Alcools du Québec (SAQ) and requests that Opimian remits the funds enclosed (minus any administration fees) to the SAQ to pay for the wines ordered.

• The prices as shown are the estimated costs to be charged by the SAQ plus an administration fee and consolidation charges.

Sweetness scaleGrams/litreExamples

[00] 0 - 3Chardonnay, Sauvignon Blanc, many reds

[01] 4 - 6Some New World varietals, some reds

[02] 7 - 12Champagne, Sparkling, Rosés, few reds

[03] 13 - 20Mosel, some Alsace, Anjou

[04] 21 - 34Semi-sweet Bordeaux, some sherry

[05] 35 - 50Kabinett German, Late Harvest, Alsace

[06] 51 - 74Spätlese German, Sweet Loire, Port, Dessert Muscat

[07] 75 - 100Auslese, Beerenauslese

[08]101 - 139Icewines, Sauternes, Barsac, dessert wines, Port

[09]140 - 179Icewines, Sauternes, Barsac, dessert wines, Port

[10] 180 >Speciality sweet wines, Trockenbeerenauslese

cover — At Montigoli, the maturation of the Valpolicella is done with great care and passion. Winemaking technique is the best guarantee to obtain the finest quality.

Italy

Cellar 265

Italy and Chablis

Opimian’s Wine Consultant Jane Masters MW, tastes, selects and writes the commentary for each of the wines in the cellar offerings. Celebrating her 21st year as a Master of Wine this year (one of 380 globally), Jane held the position of Chairman of the prestigious Institute of Masters of Wine 2016-2018. Having trained as a winemaker at the Institut d’Oenologie in Bordeaux after a degree in Biological Chemistry, Jane worked for UK retailer Marks & Spencer running the Wine & Drinks Category for many years. As an independent consultant Jane is constantly on the look out for exclusive wines from around the world for Opimian members. She regularly visits wine regions and meets producers and loves to share her passion and knowledge.

The 2018 Italian wines in Cellar Offering 265 all scored highly in the tasting. These are all affordable everyday wines made to be drunk early. They give us an indication of the quality of what is in store for the more premium wines further down the line. This, combined with reports of a great growing season and great harvest conditions, particularly in the north and central Italy, suggest that we are in for a treat - good news after the short 2017 harvest!

Cellar Offering 265 includes a range of Chablis wines produced by Lamblin Fils. A spring frost in A pril 2017 hit the villages around Maligny, where they are based. Thus, Lamblin’s production was down approximately 40% compared to an average year. The Premier Crus sites were hit particularly hard and are in short supply, but look out for the mixed case of three Premier Crus Vaillon, Mont de Milieu and Fourchaumes.

Termeno

Alto Adige Südtirol

Avenue SRL Italy

Werner and Elena Walch and their two daughters live in the alpine town of Tramin in Alto Adige in the far north of Italy, close to the border with Austria. Mountainous terrain surrounds the town where vineyards planted on slopes enjoy fresh air and bright sunshine. The stone cellar was built nearly 150 years ago, and an additional new fermentation cellar was completed recently. From this base, Werner runs his merchant business and works with estates across many regions of Italy.

“We had a good year with sufficient grapes on the vines and great wine to enjoy.“

1185 Chardonnay, do C Südtirol, E. von K E ll E r, 2018

Chardonnay

$ 28.33 $ 170.00

An unoaked Chardonnay with aromas of fresh apples and nuts. It is dry and crisp on the palate, with persistent passion fruit and pear flavours. Chardonnay grapes were grown on calcareous soils in Alto Adige. The fruit was gently pressed, and the juice left to naturally decant before fermentation at 20°C.

1186

Pinot Gri G io, do C a lto a d i GE , E. von K E ll E r, 2018

Pinot Grigio $ 28.83 $ 173.00 1187

Fresh apples, pear drops, verbena and some herbal aromas lead to a light to medium bodied white. The 2018 Pinot Grigio is smooth and supple with a long citrus, lemon and mandarin finish.

A light and fruity, easy-drinking red from northern Italy. It has intense red berry fruit aromas and is produced with the local Schiava grape, blended with 10% Lagrein. After fermentation in stainless steel, it was matured for a short time in Slavonian oak casks.

light, fruity

P I edmont

Tasted in early November when it had barely finished fermenting, the Barbera d’Alba is a good sign for the quality of the 2018 harvest in Piedmont. It is dense plum in colour with restrained aromas of cola and dark fruits. It is smooth with good midpalate fruit and a long plummy finish. Well balanced, it has a juicy acidity.

Starting to show some nice tertiary notes, Conti Speroni’s 2016 Barbaresco has autumnal woodland aromas combined with cranberry and incense. 2016 was a good vintage in Piedmont with ideal conditions during harvest, allowing the notoriously late ripening Nebbiolo grape to fully mature. This is quite light in body with a fine texture, good firm acidity and lingering flavours. Delicious for drinking now, it will continue to hold for the next few years.

A delightful white wine with tons of personality from the Langhe Hills. Arneis is the signature white grape of the Piedmont region. Roche 2018 has aromas of fennel, dried chamomile and wild flowers with a hint of honey. It is rich and supple, balanced by a fresh acidity and flavours of melon and lemon.

2019-2020, M8 D9

Chamomile, fennel 6°C

lemon, melon, [00]

spiedini di agnello al limone (lamb skewers with lemon)

This 2015 Barbaresco is light in colour with a brickish red hue. Its complex bouquet has meaty aromas, some red berry fruits and undergrowth. On the palate it is supple with nice mid-palate fruit and a vibrant red cherry flavour, finishing on notes of bitter cherries and menthol. This wine is developing nicely with more mileage ahead. The grapes grown on slopes facing east, south-east and west were hand-picked into wooden baskets, de stemmed and crushed. After fermentation, the wine spent 24 months in small oak barrels. 2015 was an exceptional vintage in Piedmont with a very cold winter followed by good rainfall in spring, which compensated for the hottest ever July on record.

2019-2025, M6 D9

Complex meaty aromas, red berries 18°C

red and bitter cherries

Carne cruda all’albese – Piedmontese steak tartare

Based in La Morra in the heart of Barolo, Vigneti Luigi Oddero is run by Lena and her children Maria and Giovanni. The family farms 32 hectares, with 18 hectares of prime sites planted to Nebbiolo. Their wines are traditional in style and have stature and longevity.

Mellow aromas of forest floor, truffles and dark plums lead to a ripe and concentrated palate. This is a smooth, mouth-filling wine with youthful plum flavours which will continue to develop well for some years to come. Barbera is planted mid-hillside at between 250 and 300 metres in altitude, close to the town of La Morra.

Translucent ruby in colour with a brick hue, Oddero’s 2016 Nebbiolo has aromas of pot-pourri and dried rose petals. More red fruits present themselves on the palate. It is soft with a supple mid-palate and an ethereal quality leading to a grainy tannic finish. Nebbiolo is planted on marly soils with traces of clay and sand, rich in humus and mineral salts. Good exposure to the sun ensures full ripening of this late-ripening variety.

2019-2023, M7 D9

Pot-pourri, rose petal, red fruit 18°C

Cranberry, bitter cherry

roast Brome lake Duck with rosemary and garlic potatoes

Pale in colour with aromas of tarragon, vanilla and smoke with a graphite edge, Oddero’s Barolo 2014 has red cherries and a bitter chocolate character. It is supple with a good mid-palate, leading to some firm grippy tannins. The grapes were grown on several prime sites around Barolo – La Morra, Serralunga d’Alba and Castiglione Falletto. Soils are composed of deep layers of tuffaceous marl and clay mixed with reddish sand. Grapes were hand-picked and fermented with indigenous yeast with a 14-day skin maceration. It was matured for 24 months in medium and large oak casks.

2019-2028, M6 D8

Tarragon, vanilla, smoke 18°C

red cherries, bitter chocolate

roast Cornish game hen with braised swiss chard, rhubarb confit and smoked shallot

The single vineyard site Rocche Rivera sits on a slope beneath Castiglione Falletto’s castle w alls, facing directly south. Vines are planted at 350 metres on grey-bluish marl soils with loose clay mixed with sand. Intense in colour, it has a mellow bouquet with depth, fruit and smoky notes. The 2013 is a concentrated wine with cherry menthol flavours and a succulent mid-palate. It is structured with youthful character and should continue to evolve. Grapes were picked in the first two weeks of October and carefully sorted in the vineyards prior to destemming. After fermentation in tank, it was matured for 36 months in medium and large oak casks.

Montigoli

Montigoli wines are produced at a cooperative located in the town of Negrar, a few miles from Verona. The cooperative, established in 1933, consists of 230 growers who collectively farm 700 hectares of vineyards within the Valpolicella Classico DOC. Most of these are trained with the traditional Pergola method – tall, low density vineyards with approximately 2,500 to 3,000 vines per hectare.

1196

Corvina Veronese, Corvinone, rondinella, other mixed grapes

$ 29.67 $ 178.00

Classic Valpolicella in style, this wine has lots of tangy fruits and is very moreish with lots of appeal. Bright cherry in colour, it has aromas of almonds and red cherries. It is supple with succulent red fruit and a fresh tangy finish. It was produced from a blend of 60% Corvina Veronese with 15% Corvinone, 15% Rondinella and 10% of other mixed grapes. The vineyards are located in the Negrar hills towards Torbe between 300 and 420 metres, facing south-east. Grapes were harvested in October and fermented over ten days with daily punch-downs. A second “Ripasso” fermentation was carried out in February 2017 on Amarone lees. The wine w as then matured in barrel for nine months.

Corvina, Corvinone, rondinella $ 52.17 $ 313.00

A rich, dense and fullbodied wine. Montigoli Amarone della

Valpolicella Cl assico has aromas of coffee and coffee liqueur with bitter chocolate and smoke. In the mouth, it is smooth with dark fruit flavours and a grainy texture. After the grapes were picked in early October, they were left to dry for 120 days. They were then destemmed and gently crushed in February and slowly fermented on skins for 30 days with regular punching down of the skins. The wine was matured in large vats made from oak from the Allier and Nevers forests in France for 18 months.

1198

Corvina, Corvinone, rondinella, Molinara

$ 66.00 $ 396.00

The Castellani family has been growing grapes in the heart of the classic Valpolicella region for over one hundred years. The 29 hectares of vineyards are located around Marano on hillsides between 150 and 300 metres and are organically farmed. Amarone, a specialty of the region, is made from a selection of the best grape bunches which are picked and left to dry on cane drying racks for several months. The grapes loose approximately 40% of their water content as they become concentrated. The 2016 Amarone Classico has a complex bouquet with fresh cherries, raspberries, raisins and redcurrants, and a touch of vanilla. It is soft and smooth with a fine texture. It is on the lighter side of medium bodied, despite an alcohol level of 16%. This wine is delightfully elegant and balanced, finishing with flavours of cranberry and redcurrant. After a long slow fermentation, it was matured in large oak casks.

bouquet

redcurrant, cranberries, cherries

Braised veal in a puttanesca sauce

Also tasted as a tank sample, this 2018 Scantianum Rosato is a delightful pale pink colour. It is light and fruity, easy to drink with flavours of apples and pears and a crisp finish. It is a blend of 50% Sangiovese and 50% Ciliegiolo. A perfect sundowner on a summer’s evening.

Intense blackcurrant pastel aromas precede a soft supple palate, medium to full bodied. This wine has rich and succulent black fruit flavours with blackcurrants and black cherries, followed by a bitter liquorice finish.

Grapes were picked mid-September through early October, placed into small boxes with holes and placed in a cool room to shrivel, losing 15% of their weight.

Tasted as an unfinished tank sample, the 2018 is bright in colour with intense aromas of apples and peaches. In the mouth it is rich with a ripe fruit mid-palate, complemented by good acidity and some citrus pith on the finish, which adds length. Coming from relatively young vines planted on sandy and silty soils, the grapes were harvested and kept at low temperature under a protected inert atmosphere to preserve maximum fresh fruit flavours.

ripe fruits, pithy finish, [00]

red apples, pear drops 6°C

light, refreshing, [00]

neapolitan pizza

Blackcurrant 18°C

succulent black cherries, black berries

Irish shepherd’s pie (lamb)

1202

s angiovese, Cabernet s auvignon

$ 29.33 $ 176.00

An obviously oaky wine with aromas of pencil lead and graphite over red cherry background, Seraphicum 2017 has a warm rich mid-palate with red cherries and medium body. Produced from a blend of 70% Sangiovese and 30% Cabernet Sauvignon, both varieties were picked and vinified separately. Fermentation w as initiated in tank and then completed in small oak barrels followed by malolactic fermentation. It has a grainy texture with bitter cherries and a long grippy finish.

2019-2024, M6 D8

Graphite, red cherries 18°C

Bitter cherries, grippy finish

Penne all’arrabbiata

1203

San Pi E t ro in av E n ano, Chianti Cla S S i C o r i SE r va, d o C G, 2013

s angiovese

$ 42.00 $ 252.00 new

2019-2024, M6 D9

Woody, smoke, cherries 18°C

Concentrated, dense

Braised pork loin cutlets with thyme-lemon sauce

Deep plum in colour with a brick hue around the edges, 2013 San Pietro in Avenano is showing delicious development. The mellow bouquet has autumnal aromas with leaves, woody notes and smoke over a cherry background. It is concentrated and smooth with a dense mid-palate balanced by a juicy acidity, conferring freshness and potential for further aging. Grapes from San Pietro’s Casi vineyard grown at 400 metres were harvested by hand and fermented in old wooden casks. The wine was kept for an extended period on skins then racked into concrete tanks for malolactic fermentation. Half the wine was aged for eighteen months in large Slavonian oak casks and half in small old oak barrels.

A savoury wine with a brickish colour and smoky aromas. It is full bodied with a smooth palate. Quite tight initially, smoky dark treacle flavours unfold to reveal more vanilla, coconut and fruit flavours. I would suggest decanting this wine to give it some air prior to serving. 10% of the wine was made from other native grapes blended with Sangiovese. All the grapes were grown around Argiano and Ascianello, close to the iconic hilltop town of Montepulciano. They were left to macerate on skins for 18 days during fermentation. The wine was aged for two years in a combination of medium-sized Slavonian and small French oak barrels.

A rich and succulent wine with great potential for aging, Il Veltro 2014 is vibrant in colour with a slight brick hue developing. The intense bouquet has aromas of fresh coffee and coffee liqueur combined with vanilla, treacle and bitter cherries. It is lively on the palate with an elegant tannin structure and medium to full bodied. Montalcino has over the years developed its own particular clones of Sangiovese known as Brunello. Vineyards are planted in the south-west of the DOC, overlooking the Orcia River at 300 metres with southern exposure. Not an easy vintage, in 2014 the mild and rainy winter was followed by high rainfall in June and July, creating some disease pressure in the vineyards. Fortunately, the vintage was saved by a mild and sunny September and produced high quality wines. Grapes were fermented in wide and short tanks designed to extract colour and tannins delicately. The wine was matured for three years in large Slavonian and Allier casks. 1205

lamb osso buco with creamy polenta and seasonal vegetables

a bruzzo

1206

Mont EP u l C i ano d’a B ruzzo, d o C , Cor S i, 2017

Montepulciano

$ 23.33 $ 140.00

Vibrant in colour with cola and herbal aromas, Corsi Montepulciano d’Abruzzo is soft and smooth with cherry flavours and a firm acidity on the finish.

Contesa

Winemaker Rocco Contesa tends his 30 hectares of vineyards close to Collecorvino in the Pescara province, close to the Adriatic coast. The vines are planted on a south-east facing hill at 250 metres and benefit from the considerable differences in day and night time temperatures and moderate rainfall. Wines are made in the cellar, which is carved into the hillside.

these

Tasted as a tank sample, the Passerina Abruzzo was quite deep in colour with intense butterscotch aromas. Peachy flavours are complemented by a toffee character with a supple soft structure. After a short overnight skin maceration and pressing, the juice was fermented at low temperature. Passerina is an old variety coming from this Adriatic coastal region. It is a robust vine which ripens relatively late.

2019-2020, M8 D9

Peach, butterscotch 6°C

Toffee, [00]

braised whitefish

With aromas of quince, cooked pear and peaches, Contesa’s 2018 Pecorino has some weight on the palate and nice white fruit characters, good acidity and a long mineral finish. Pecorino is planted on the lower slopes at 200 metres at Vigneto al Lago, with a higher planting density than the other varieties on the estate. Grapes were picked in the second half of September and fermented through to dryness at low temperature.

2019-2020, M8 D9

Quince, white fruits 6°C

Cooked pears, peaches, [00]

Pan seared pork chop with white wine sauce

Contesa

Montepulciano

d’Abruzzo is opaque in colour with ripe black cherry aromas. Montepulciano grapes were grown around Collecorvino at 250 metres. It is dense with chewy tannins and a rustic finish, medium to full bodied with more savoury flavours on the palate. After fermentation and skin maceration, the wine was matured in large oak casks for 10 months.

2019-2022, M7 D9

ripe black cherries 18°C

savoury, dense

Mustard and herb-crusted rack of lamb

The Masseria Azzurra winery, owned by the De Corato family, was founded by Sebastiano De Corato in the late 1940s. Today, his grandsons farm 75 hectares of estate vineyards planted at high density. Their 2017 Negroamaro is vibrant in colour with ripe fruits, plums and violet aromas. It is soft with sweet succulent fruit flavours, bitter cherry and a jammy finish. Negroamaro is planted on calcareous soils in the Salento peninsula at 50 to 80 metres.

Bright ruby in colour, the Primitivo has a floral and cherry aroma with a slight hint of leather, giving a savoury edge to the wine. It is supple and rich with more succulent sweet dark fruits on the palate. Grapes were harvested at the end of August and fermented in tank with skin maceration for a week.

Jammy, bitter cherries

seared beef and spinach salad with feta dressing

lint, cherries, leather 18°C

Dark fruits, violet

Italian wedding soup

Deep plum in colour, Sibiliana Roceno Nero d’Avola displays some floral aromas of roses with raisined fruit and black treacle that precede a smooth and rich palate. It is concentrated with ripe fresh cherries and raisins.

nero d’Avola $ 22.67 $ 136.00

Cherries, raisins

lentil and shiitake-stuffed Portobello mushroom caps

nero d’Avola, Sicily’s star grape, shines in this Sibiliana wine.

“Authenticity, regional integrity and quality are what drive us.”

Puglia, Sicily and Abruzzo

The wine People

Stefano Girelli was born into a winemaking family in Trento in northern Italy. Along with winemaker Stefano Chioccioli, they established The Wine People in 2009. Chioccioli is a revered winemaker in Italy with experience in the country’s main regions and abroad. He respects provenance and looks to fully express this in each of the wines produced, while offering great value for money.

Prosecco sales continue to increase around the world, having surpassed those of Champagne in 2013. 2018 is a bumper crop with recent vineyard plantings due to the insatiable thirst for the product coming on stream as well as good yields from established vineyards. Prosecco is produced from the Glera grape using the Charmat Method with fermentation in tank. Dea del Mare is pale in colour with floral fruity aromas. It is soft and easy-drinking with a crisp acidity.

A delightful pale pink colour, with aromas of bananas, strawberries and cream. Rosélia was produced from Merlot grown in the western part of the Veneto region. It is light and crisp with sherbet flavours and was fermented at low temperature for 30 days.

crisp, [00]

melon sherbet

The Terre di Chieti IGP is nestled in the foothills of the Abruzzo region. About 60% of the wines produced are white, and Pecorino is the major indigenous variety. Pemo Pecorino 2018 has aromas of fresh fennel, apples and pear drops. On the palate, it is fresh and crisp with lingering flavours of melon, mandarin and passion fruit.

2019-2020, M8 D9

Fresh fennel, green apples, pear drops 6°C

Melon, passion fruit, mandarin, [00]

Pan-seared scallops with mango and green apple slaw

Dense in colour, Pemo Montepulciano d’Abruzzo has dark fruit aromas with marmite and tarry notes. It is medium to full bodied, with a smooth concentrated palate and cherry finish. Grapes were picked by hand in early October, de-stemmed and softly crushed then fermented at 24°C to 25°C with frequent pump overs. After racking and pressing of the skins, the wine was matured on fine lees for several months before bottling.

2019-2022, M8 D9

Black fruits, marmite, tar 18°C

Concentrated, cherries

Aged cheddar, Parmesan and Asiago cheeses

This wine was an immediate hit for me, conveying all the summer sunshine of southern Italy. It has aromas of dried wild herbs, oregano and thyme over a fruit and floral background. It is medium to full bodied with sweet red berry fruits and a firm finish of bitter cherry notes. The Negroamaro grapes were organically farmed in the San Donaci area of Salento. The wine underwent natural spontaneous fermentation. The label and bottle look great too!

oregano, dried thyme, floral 16°C

red berries, bitter cherry

Braised venison shanks with roasted baby potatoes

Red fruits, red cherries and some fig are apparent on the nose, leading to a soft sweet and fruity palate. Primitivo was grown in selected vineyards around Leverano. Grapes were harvested by hand into small containers for transport to the winery. The wine was fermented at 22°C to 24°C, with frequent pumping over of the must.

A dense wine with smoke and tarry notes. It has aromas of blackcurrants and treacle with a mellow smooth palate of sweet dark fruits, raisins and vanilla all showing through. It was produced using a technique known as “il giro del picciolo”. As the bunches of grapes ripen on the vine, the stalks are twisted, preventing any further nourishment of the grapes from the vine so that they slowly shrivel, losing 25% to 30% of their water content, becoming more concentrated. The wine was fermented in tank with approximately 25% aged in a combination of French and American oak barrels for 12 months. 1221

Grilled ribeye steak with melted blue cheese topping

2019-2020, M8 D9

Grapes were cultivated on the western side of the island of Sicily. Chardonnay came from vineyards in the area around Trapani, while Grillo was grown close to Marsala. Both were picked by hand and vinified separately, using some skin contact for the Chardonnay and fermentation with oak. Grillo grapes were pressed, fermented in tank and remained on lees for several months prior to the final blending. Tasted as a tank sample, the wine had good colour with fresh apples and quince characters.

Read more about The wine People in Vino etcetera.

Nero d’Avola and Shiraz vines are planted on sandy soils rich in minerals in the area around Trapani and are traditionally trained. The wine is a bright plum colour with aromas of violets and red cherries. It is supple and juicy, with red cherry flavours and a moreish finish.

red cherries 18°C

succulent red cherries

Oven-baked lasagne

Produced from 100% organically grown Nero d’Avola, L’Auratae has aromas of herbs, tarragon dried fruits and raisins. More red berry fruits emerge on the palate with a refreshing and juicy redcurrant character, and succulent mid-palate leading to a savoury finish.

A light to medium bodied Pinot Grigio with mineral qualities. Subtle white fruits and mandarin aromas lie behind graphite notes with more pears and fresh apples revealed in the mouth. This is a soft, crisp wine finishing with flavours of passion fruit and quince.

white fruit, mandarin 6°C

Pears, fresh apples, quince, [01]

Prosciutto-wrapped cheese stuffed dates

Tarragon, raisins 18°C

redcurrants, savoury finish

spaghetti puttanesca

Aromas of dried fruits, figs, prunes and a hint of treacle reflect the warmth of the region. Colpasso Nero d’Avola is smooth with ripe fruit flavours and a tangy acidity. Nero d’Avola is Sicily’s most planted black grape and it loves heat. Approximately 20% of the Nero d’Avola grapes were “Appassimento”. These were picked by hand in late September, spread out on trays and left to dry in a ventilated room before fermentation. The other grapes underwent a traditional vinification at controlled temperature and the two wines were blended together.

Dried fruits, figs, prunes 18°C

ripe fruits, tangy finish

Black bean soup with wild mushrooms and Asian 5-spice blend

San Sano Poggio Maestrino

Alimenta SRL

Alimenta, owned by the Calì family, has Tuscan vineyards in the coastal region of Maremma and the traditional Chianti Classico DOCG. Wines are based on the Sangiovese grape, which expresses itself differently according to the climatic conditions in these two locations.

“We work hard to preserve and deliver the features of our terroir. This is why we grow our grapes organically, with a profound respect for nature.”

Coming from the coastal region of Tuscany known as the Costa d’Argento, this is a 100% Sangiovese wine. Ripe fruit aromas of plums and cherries lead to a soft jammy palate. This is a supple, concentrated wine with a long bitter cherry flavour and some grip on the finish. The vineyard is planted at 150 metres with views overlooking the Tyrrhenian Sea and the bay of Maremma. The climate is much warmer and less humid than the Chianti region or other parts of central Italy and produces softer, warmer styles of wine.

A light bodied wine which is a blend of 50% Sangiovese, 25% Cabernet Sauvignon and 25% Merlot. It has aromas of red fruits and tarragon with a supple raspberry palate. Grapes were grown around the village of Gaiole on clay Alberese soils. After fermentation in tank, the wine spent six months in large oak casks.

A more savoury wine with spices and a hint of Parmesan cheese on the nose. Red cherries emerge on the palate with spicy flavours and a grippy tannin finish. Sangiovese was blended with 10% Ciliegiolo – a local grape which is parent to Sangiovese and has been cultivated around Florence for centuries. It is known for its cherry flavours. The vineyard at Scannano, Rapolano is planted at approximately 250 metres in altitude.

1230

San Sano Chianti Cla S S i C o, d o C G, 2017

s angiovese, Canaiolo

$ 29.67 $ 178.00

Wild herbs and undergrowth mingle with red fruit aromas. San Sano Chianti Classico 2017 is on the lighter side of medium bodied with a fine texture and tangy red berry fruits mid-palate which leads to a bitter cherry finish. Sangiovese and Canaiolo are planted on plots close to and around Gaiole. Vines vary in age, from recently planted up to 35 years old and are cultivated on rocky marl soils at an average altitude of 450 metres. The wine spent a year in traditional Chianti casks.

2019-2023, M7 D8

Wild herbs, red fruits, undergrowth 18°C

red berry, bitter cherry

stracotto (pot roast) with porcini mushrooms and baby carrots

1231

San Sano Chianti Cla S S i C o r i S E r va, do C G, Guarn E l lotto, 2015

s angiovese, Canaiolo

$ 43.33 $ 260.00

A concentrated firm wine, quite austere in character. It should benefit from some cellaring and I recommend decanting before serving. It is dense with sour fruits and a balsamic character emerging. After picking in the second half of October, grapes were fermented in tank then matured for 15 months in traditional Chianti casks. Sangiovese has been blended with 10% Canaiolo, another old variety which was more popular than Sangiovese in central Italy until the 18th century. Its uneven production and difficulty to graft is why it is not more widely found, but its velvety texture and full body add structure and complement the Sangiovese grape.

meaty 18°C

Blackcurrant, structured

Coffee and black pepper-crusted roasted beef tenderloin

Maligny-par-Chablis

Lamblin Fils

The last two years have been tough for the Lamblin family. Unlike other areas of Burgundy, the 2017 vintage in Chablis generally saw an increase in production compared to 2016 (although the volume produced was still much below average).

Unfortunately for the Lamblins, frost struck Maligny, Lignorelles and La Chapelle-Vaupelteigne on the night of April 19th - precisely where Lamblin’s grapes are grown – and caused their wine production to be down 40% from an average year. Premiers and Grands Crus sites were particularly affected, thus no Grand Cru from Lamblin is available this year.

“We start the harvest when the balance between the natural sugar contents and acidity is considered optimal.”

Foli ES Pari S i E n n E S, l’h é rita G E Françai S, lE r o S é d E S h é riti E r S l a M B l in, i G P Pay S d’oC

sy rah, Cinsault

A refreshing rosé with juicy red berry acidity and flavours of raspberries and pear drops. It is soft on the palate with a crisp finish.

Chardonnay, Grenache Blanc, ugni Blanc $ 16.50 $ 198.00

Easy-drinking white wine, with aromas of fresh apples, lemon and pear drops. It is supple and well balanced with a dry finish.

2019-2020, M8 D9

Pear drops, lemon 6°C

Fresh apples, [00]

1235

The latest Folies Parisiennes exudes ripe fruits with blackberry aromas. It is medium to full bodied with a savoury character, finishing on bitter chocolate and cherry notes.

2019-2021, M8 D9

Crispy pan-fried rainbow trout (skin on) with apple and fennel salad 2019-2020, M8 D9 raspberries, pear drops 6°C

red berries, [00]

Drink as an apéritif

Bitter chocolate, cherry finish

Pizza with black olives, feta and pepperoni

The village of Saint-Bris-Le-Vineux is approximately 15 kilometres southwest of the town of Chablis in northern France. It is the only appellation in Burgundy based on the Sauvignon Blanc grape. Pale in colour, the 2017 has a floral, white blossom aroma with notes of Lily of the valley and lanolin. It is soft and smooth on the palate with flavours of lemon and mandarin. Grapes were fermented in stainless steel tanks at 17°C. After malolactic fermentation the wine was racked off yeast lees.

2019-2020, M8 D9

lily of the valley, lanolin 6°C

lemon, mandarin, [00]

Citrus-infused crème brûlée

Aligoté grapes were grown around the village of SaintBris-Le-Vineux. P ale in colour with a greenish hue, it has aromas of ripe lime, pears and flint. It is medium bodied, smooth and mellow with a creamy texture and flavours of melons and pears.

lime, pears, flint 6°C

Melon, pears, [00]

shrimp ceviche

1238

$ 26.33 $ 158.00 1239

A restrained wine with lime aromas, a hint of fennel and a mineral edge. The Bourgogne Chardonnay 2017 is medium bodied with a firm crisp acidity and lots of fresh green apple flavours. It was fermented at 22°C and matured on fine lees for four months.

2019-2021, M8 D9

Mineral, lime, fennel 6°C

Fresh apples, [00]

Dungeness crab in a lemon basil pasta

1240 P E ti t Cha B li S, ao C , 2017

Chardonnay

$ 39.33 $ 236.00

Aromas reminiscent of spring – fresh meadows, chamomile and apple blossom –combine with honey. Fruit shines through on the palate with green apples, lemon, lime and passion fruit with a hint of grassiness. Taut in structure, this Petit Chablis is well balanced with persistent flavours and lemon acidity.

2019-2021, M8 D9

Fresh meadows, green apples, chamomile 6°C

Grassy, passion fruit, lemon, [00]

egg drop soup with lemongrass broth

Pinot noir

$ 32.50 $ 195.00

Aromas of redcurrants, other red fruits and fresh herbs precede a soft supple palate. The 2017 is light to medium bodied, smooth with a fresh tangy acidity and long berry finish. Grapes were picked by hand, sorted and de-stemmed into tank. During the fermentation regular punching down of the cap was carried out. The wine was transferred to barrel for malolactic fermentation and matured for three months.

2019-2021, M8 D9

redcurrants, red fruit, fresh herbs 16°C

Berry fruits

Grilled trout with bacon, green beans and faro

Read our Q&A with Michel Lamblin in Vino etcetera.

Lamblin’s Chablis is currently a bit reserved on the nose with some spices and honey. It is supple with good weight and concentration. Flavours of lemon, green apples, green plums and greengages lead to a sour finish. Grapes came from the villages of Maligny, Lignorelles and La Chapelle-Vaupelteigne in the north of the appellation, which produced low yields in 2017 due to an April frost.

The Corton Hill lies where the Côte de Beaune meets the Côte de Nuits in Burgundy’s Côte d’Or. The Aloxe Corton appellation vineyards lie on the lower slopes to the south of the hill. Ripe fruit aromas with a hint of rose petal are complemented by cherry menthol. 2017 Aloxe Corton is supple and smooth on the palate with a light to medium body. It has lingering flavours of bitter cherry and vanilla, and will continue to mellow in bottle. Grapes were picked by hand and fermented with regular punch downs and pump overs. It was matured for twelve months in oak using 20% new barrels.

mixed case

Vineyards in the Chablis region only grow Chardonnay grapes and only produce white wines. The Premier Cru vineyards are classified according to their soils and exposure, and generally account for 15% of the region’s wine production – although in 2017 this was significantly reduced by the frost. The Premier Cru sites which lie on either side of the s erein ri ver between the towns of Chablis and Maligny vary in their exposition and gradient, each conferring its own personality on the wines. Despite the restricted production, l amblin Fils have put together a mixed case to compare three Premier Crus.

Two bottles each Vaillon , Mont de Milieu and Fourchaumes

Chardonnay

White fruits, almond, marzipan and flint characters lead to a structured wine with good depth and flavours of fresh apples and passion fruit. Powerful in nature, it has a firm acidity and a mineral stony finish. Vaillon is located on the left bank of the river, on a hill which faces south-east with good sun exposure and Kimmeridgian clay soils.

2019-2026, M6 D7

Fresh apples, passion fruit, mineral, [00]

Caramelized onion and mushroom quiche

Chardonnay

The Mont de Milieu is more mineral in character with a flinty wet stone quality. It is tight and structured with a solid acidity requiring more time in bottle. It has good depth and flavours of lemon and lime. Mont de Milieu flanks the Grand Cru hillside and is itself on a gentle, south-facing slope.

lemon, lime, [00]

Coq-au-vin with mushrooms

Chardonnay

Fourchaumes also flanks the Grand Cru hill (on the other side) and lies just north of the town of Chablis. Slightly deeper in colour, it has a more mellow aroma with blossom and banana. It is supple and ripe with a hazelnut and pineapple fruit finish.

white fruits, [00]

Salmon pink in colour, this crémant has aromas of cassis and rosehip syrup. It is well balanced with a crisp acidity and more forest fruits on the palate.

These fruit liqueurs are made by an old family company in Dijon from the best natural fruits with no use of preservatives. The company sources old and wild varieties from Burgundy and other regions of France. e a ch fruit is lightly crushed and left to macerate in alcohol.

Two bottles each Mûre, Cassis de Dijon & Cerise

Produced from small wild blackberries, it has elegant ripe blackberry and floral notes and can be used in a variety of cocktails.

Crème de Cassis de Dijon is a well known classic liqueur. It is produced from an old variety of blackcurrant – Noir de Bourgogne –which grows around the city of Dijon. It is intensely flavoured so a little will go a long way. Add just a splash to dry or sparkling white wine to produce Kir or Kir Royale.

A combination of sour and sweet cherries gives a tangy flavour – a great addition to vodka and gin-based cocktails.

Our Programs

Opimian’s wine programs are designed to help you develop your palate at each stage of your journey. It starts with Discovery; once you’ve cultivated your curiosity and explored the wine world, you can graduate to Select Plus — the “next level” mixed cases, with both ready to drink wines and wines for aging. After you’ve challenged your palate and started your cellar, it’s time to start collecting with Founders’ Choice — premium wines available exclusively through this program. You do not have to worry about deadlines or ordering procedures since Opimian automatically places an order on your behalf with every new Cellar Offering. Your preferred payment will be used, then your wine is shipped and you will receive a Pick Up Notice indicating where to pick it up. Visit opimian.ca for more information.

EAGER TO LEARN your way around the world of wine or simply enjoy a selection of bottles for everyday drinking? The Discovery program has it all. Over the course of the year, members enrolled in this program receive one mixed case of six bottles from a featured supplier per Cellar Offering. These wines are all for immediate drinking so you can indulge in one or two the moment they get to you. Whether you’re new to Opimian or fancy hopping on an introductory tour of the world of wine, we recommend this route.

$ 137 per Cellar Offering

The Discovery supplier for this Cellar Offering is avenue sRl

DELVE INTO A VErSATILE SELECTION of bottles and explore the four corners of the world of wine. This program features both early drinkability and mid-term aging potential bottles so you can enjoy some now and lay the others down. Throughout the year, Select Plus members receive one mixed case of six bottles per Cellar Offering. These wines may all be enjoyed young but will benefit from some maturing time. The ideal program for those who wish to expand their horizons and refine their palate one bottle at a time.

$ 170 per Cellar Offering

A COLLECTOR’S DREAM Dedicated to the spirit of our Founders, this program features wines that are exclusive to this program and don’t appear on our Cellar Offerings. Made up of six bottles of a premium wine with a dedicated back label and a special message with tasting notes from the producer, each of the cases you will receive represents some of the very best our producers have to offer. These bottles offer long-term aging potential so you might want to free up space in that cellar … or start building one.

$ 200 per Cellar Offering

The Founders’ Choice supplier for this Cellar Offering is avenue sRl